Easy salmon pasta recipe with lemon cream
Easy salmon pasta recipe with lemon cream Okay, so I have this thing where I always forget how good salmon is until I actually cook it. Then I’m like, why don’t I eat this every day? This easy salmon pasta recipe with lemon cream is one of those dishes that feels fancy but is actually…
Easy salmon pasta recipe with lemon cream
Okay, so I have this thing where I always forget how good salmon is until I actually cook it. Then I’m like, why don’t I eat this every day? This easy salmon pasta recipe with lemon cream is one of those dishes that feels fancy but is actually super simple. Like, “I could serve this to guests and pretend I’m a chef” simple.
I made this last week when my fridge was basically empty except for some sad-looking salmon and half a lemon. Turns out, that’s all you need for something delicious. Plus pasta. Always pasta.
Recipe Card
Recipe Title: Easy salmon pasta recipe with lemon cream
Servings: 4
Prep Time: 15 minutes
Cooking Time: 25 minutes
Calories: 320 kcal per serving
Ingredients:
- 8 oz pasta (I like fettuccine, but whatever you have works)
- 2 salmon fillets (about 6 oz each), skin removed
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- Zest and juice of 1 lemon
- 1/2 tsp salt (or more, to taste)
- 1/4 tsp black pepper
- 1/4 cup grated parmesan cheese
- Fresh parsley, chopped (for garnish, if you’re fancy)
Directions:
- Cook the pasta according to the package instructions. Drain and set aside.
- While the pasta cooks, heat a large skillet over medium heat. Add the butter and let it melt.
- Add the salmon fillets to the skillet. Cook for about 4 minutes per side, until they’re flaky and cooked through. Remove the salmon and set aside.
- In the same skillet, add the garlic and cook for about 30 seconds—just until it smells amazing.
- Pour in the heavy cream, lemon zest, lemon juice, salt, and pepper. Stir and let it simmer for 2-3 minutes until it thickens a little.
- Flake the cooked salmon into bite-sized pieces and add it back to the skillet. Stir gently.
- Add the cooked pasta to the skillet and toss everything together. Sprinkle with parmesan cheese and parsley if you’re using it.
- Serve immediately and try not to eat the whole pan in one sitting.
Seriously, that’s it. No weird ingredients, no complicated steps. Just creamy, lemony, salmon-y goodness.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 30g | 15g | 6g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Butter | Margarine or coconut oil |
| Heavy cream | Half-and-half or whole milk (but it won’t be as creamy) |
| Parmesan cheese | Pecorino or asiago |
Tips
- Don’t overcook the salmon! It’s done when it flakes easily with a fork. Dry salmon is sad salmon.
- If your sauce is too thick, add a splash of pasta water to thin it out.
- Fresh lemon juice makes a difference here. The bottled stuff just doesn’t taste the same.
FAQ
Q: Can I use frozen salmon?
A: Yep! Just thaw it first and pat it dry so it doesn’t steam instead of sear.
Q: Can I add veggies to this?
A: Absolutely. Spinach, peas, or asparagus would be great. Toss them in with the garlic.
Q: Can I make this ahead of time?
A: You can, but the sauce might thicken up in the fridge. Reheat it with a little extra cream or milk.
That’s it! This easy salmon pasta recipe with lemon cream is my go-to when I want something quick but still feels special. Let me know how it goes if you try it!
